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Quinoa Salad with Corn and Peppers Recipe

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This recipe for Quinoa Salad with Corn and Peppers, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Weight Watchers Group
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. - water
1 c. - quinoa, uncooked
2 T. - fresh lemon juice
1 piece - corn on the cob, steamed, cooled (kernels removed)
medium - sweet red pepper, diced
medium - yellow pepper, diced
1 T. - orange zest
1/3 c. - orange juice, freshly squeezed
1 tsp. - canola oil
1/8 tsp. - table salt OR to taste
1/8 tsp. - black pepper OR to taste
2 T. - almonds, chopped & toasted

Directions:
Directions:
Boil water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature. Stir lemon juice, corn, peppers, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 1 cup per serving.

Personal Notes:
Personal Notes:
Makes 6 servings, 3 points each.

 

 

 

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